MENU PLANNING AND COST CONTROL COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS225	MENU PLANNING AND COST CONTROL	3	3	3	6

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define terms related to food and beverage operating costs.
Calculate the cost according to the menu types.
Prepare reports on the costs of businesses.
Explain the principles of purchasing, receiving and storing.
Carry out workflow intended for cost control in the kitchen.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)